This is a must make mid week dinner that everyone is sure to love. And true to it's word, it's all cooked in one pot and just downright delicious. Creamy pasta, tender chicken and tangy tomatoes. Sure to please all pasta lovers.
I saw this on Facebook last night and I just had to make it!
If you've been visiting the blog for a while now, you will probably know that most of my recipes are written 100% by myself. Of course, I take inspiration from all kinds of places. Cooking shows, Instagram stories, Pinterest, magazines, family recipes. what I've eaten somewhere and wanted to recreate and so on. But very rarely do I see a recipe, follow it and then share it here on the blog. But that's what I'm doing today. I thought you all should get to try out this fantastic recipe as it was so good.
So, this recipe comes from No Spoon Necessary and it's a food blog I only just came across yesterday. I haven't had the time to look through the site properly, but everything I saw in the 5 minutes I was taking a peek, looked delicious. And she also does step by step and videos! I'm always in awe of people that take the time and care to do that. Videos are hard! Well at least for me....ha! Then I do have to remind myself that a lot of people run their blogs as a business. Whereas, mine is just a hobby. Who knows though.
As similar as my recipe is to the one found on No Spoon Necessary, I did make a few changes. Only because I didn't have certain ingredients. So, if you do take a peek at her recipe. you will notice that my version isn't quite the same. And as for the photography, hers gets a 5 star rating for sure. I feel like I am constantly on the learning curve with food photography. Sometimes I'm so pleased with how they turn out. Other times, I feel like deleting the lot!
Photography aside, let's talk about creamy pasta dishes.
I make them often because my kids really love them. So, I'm always looking fore new ways to reinvent the wheel so to speak. I have no idea how many creamy pasta dishes are on the blog, but it's a lot. Another reason I like these kind of dishes for dinner is that they are not too time consuming, budget friendly and everyone enjoys them. So it's a win win all around.
But what makes this dish different from any other I have ever made is how you cook the pasta. Intrigued? Well, for any pasta dish I make, I always cook my pasta and then add it to the dish I'm making. That just has always made sense to me and it works. Plus it's the only way I have ever done it. If it works, why change it right?
Well, sometimes change can be good. In this recipe, you add the dry pasta directly into the sauce. What? Some of you reading this probably do this all the time and I'm the only one left out in the dark. But I had never ever done this before and was so skeptical. But guess what? It worked perfect and I was so pleased with the end result.
So, let's take a closer look at how it all came together.
Notes about the pasta:
If you don't get all your stuff ready before you start cooking, why not? It saves so much time and frustration while cooking. You will thank yourself once you get into this habit. Get all your ingredients as well as all the pots and utensils ready in one spot before cooking. I never used to so this and would find myself walking around in circles looking for that one missing ingredient that I needed for the dish. Also, if you strictly follow recipes, read the entire thing before starting. You never know what surprises are along the way, and it's always good to be well informed and prepared to cook.
Okay, we got that out of the way. Now let's look at the dish at hand.
The first thing you do in this recipe is cook the chicken. Make sure your pan is really hot before you add the chicken. You are looking to sear and brown the chicken. To do this, you need high heat. Also, you will need to cook the chicken in batches. I did mine in two batches. Otherwise the pan will be overcrowded and the chicken won't brown.
You will notice in the recipe below that the tomatoes are divided. As in, half are cooked at the beginning and the other half are added at the end. The cooked tomatoes add a huge amount of flavour to the sauce and dish while cooking. Whereas the fresh ones added at the end, add just that, freshness.
Okay, so if you are new to cooking pasta this way, don't be worried. My only tip I would give you are to make sure you uncover and stir a few times during the cooking process. Otherwise, the spaghetti may stick together in clumps. And that won't be so great.
If you feel you need more liquid, add it! Don't be shy. The original recipe I found online said two cups of chicken stock. Well, I added three cups because I felt the dish just needed it.
Apart from that, it's all in the recipe below. This really is a delicious one pot wonder. Make it!
Happy cooking friends.
One Pot Creamy Chicken Pasta
Serves 4 - 6 / Prep time: 15 minutes / Cook time: 35 minutes
1 lb/500 grams Chicken breasts, cut into small strips
2 Tablespoons butter, divided
1 Tablespoon olive oil
1 Small onion, diced
6 Roma tomatoes, seeded and diced small
6 Garlic cloves, crushed
1 Teaspoon oregano
1 Teaspoon basil
1/2 Teaspoon rosemary
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
2 Tablespoons flour
3 Cups/720 ml chicken stock
1 1/2 Cups/320 ml heavy cream
8 ounces/200 grams linguine (or spaghetti), broken in half
1 Cup/100 grams parmesan cheese, finely grated
Small bunch fresh chopped basil
1 Teaspoon salt
1 Teaspoon black pepper
Season the chicken with salt and pepper.
In a large deep sided skillet set over high heat, add half of the butter until it sizzles, about one minute. Add the chicken (in batches if you have to, as you don't want to crowd the pan). Cook for about 4 - 5 minutes or until browned. You aren't looking to cook it all the way. Remove from pan and set aside.
In the same skillet, add the olive oil and onions. Stir well and let cook for 4 - 5 minutes. Add 1/2 of the diced tomatoes and stir well for about 1 - 2 minutes. Add the crushed garlic and all the dried spices. Stir well and let cook for about another minute. Add the flour and stir really well.
Add the chicken stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
Add the chicken to the pan along with the uncooked pasta and stir really well to completely coat. Cover and leave to cook for about 15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
Reduce heat to low and add the Parmesan cheese, remaining tomatoes and fresh basil. Stir well. Season with extra salt and pepper if desired.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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